| 8 inch Chef Knife - Professional Carbon Stainless Steel Kitchen Chef Knife | Premium Razor Sharp Full Tang Kitchen Knife | Perfect For Sushi, Vegetables, Meat Cutting | Comes With Wooden Case

I was not expecting much from a chef's knife at this price point, but I was pleasantly surprised. It's stainless not carbon steel, but it's holding its edge well. I have large hands and it fits my grip really well with comfortable handle and good weight. Most days I use it a couple times and I'm always pleased. I was saving up for a profession chef knife, but I may not have to make that leap. We'll see how it holds up, but I've had it for a couple months now and it's my go-to knife. I was not expecting much from a chef's knife at this price point, but I was pleasantly surprised. It's stainless not carbon steel, but it's holding its edge well. I have large hands and it fits my grip really well with comfortable handle and good weight. Most days I use it a couple times and I'm always pleased. I was saving up for a profession chef knife, but I may not have to make that leap. We'll see how it holds up, but I've had it for a couple months now and it's my go-to knife. Update / correction: I said 'not carbon steel' but it is listed as "High Carbon Stainless Steel". Also, IMPORTANT: it's listed as having an 8-12 degree edge. If you use a sharpener on it be sure it's the right one! A sharpener designed to give a 20 degree edge (which is what most American knives have) will ruin the edge (he said with a sad sigh...). It's not permanent, but it will be unusable until it's properly sharpened again.

I've been using various knives for 40+ years, both in and out of the kitchen. A good knife is always a combination of edge and balance, and over those years have used most of the big names at one time or the other with various results and opinions. I was looking to revise my knife selection after a move and after much research I decided to give the Tatara chef knife a whirl. It received great reviews and pricing was very attractive. Have only had it a week or so, but arrived in a timely manner well packaged in a nice presentation box. The first thing I noticed upon handling was the feel and balance, a full tang and triple bolstered. The chef knife had a good feel in my hand. Of course it was sharp out of the box, but has eased thru any task I have asked so far. Nice feel as I sharpened on my steel to keep that edge. So far I am very pleased with how it keeps and edge and handles in it's kitchen duties. Looks to be a keeper for the long haul, could not be happier with my selection of the Tatara 8" Chef knife.

So far so good. I don't want to give such a high rating so early on, because I haven't had the opportunity to sharpen it yet. The knife does come extremely sharp in box, though. So sharp in fact, that when I received the knife it had cut through the foam casing and the plastic protector that fit over the very tip. I assume this happened as it got jostled around during shipping. Overall, I'm happy with this knife as my first high carbon knife. It cuts through everything with ease, no pressure other than gravity required. I assume it will require regular maintenance. Here's to the years to come.

The look and functionality of the knife is really great for the price. It's pretty sharp right out the box - mine began to lose it's edge after 4 months of regular use - but sharpening it wasn't a big deal for me. It is heavier at the handle that the blade, but overall the balance of the knife is good. I however have not bought too many knives in my life so I can't really compare this knife to specific other knives that are around this price point, but comparing to the knives I use in my home, this one is one of my favorites.

This knife is much better than I have it credit. I cook often and this is a durable and great looking knife. The handle feels great. This was important especially if you use it often. It really is a great first for someone who wants to get into cooking. Sharp and a great starter knife for anyone. Yes

I've had this knife for 3 years now, two of which were in a professional setting, and it's still as sharp as the day I got it. I bought it because the knives provided by my employer were hit or miss and I was tired of having to sharpen them every time I needed to prep something. I used it daily at work as well for two years as well as at home(which is where it resides now after changing professions) and the most it ever needed was a few runs on a honing rod. What made me get this knife was that it didn't have a heel, making it easier to filet and slice. This made it suitable for most tasks so you don't have to be that guy with a whole roll of knives at work, which seemed overkill since I wasn't working at a michelin star restaurant. I kept it in a plastic sheath, hand washed/dried it after every use, and only ever lightly honed it on a stick. That along with proper cutting techniques, aka not abusing it, has allowed this knife to fair better than most knives I've used at a fraction of the price. However, something to keep in mind is that this knife has a 12* edge so whatever you do, do NOT sharpen it on a regular sharpener as it will ruin the edge since most knives are 20*. If you're looking for a good entry level knife to start off with in a kitchen or just a good knife for use at home I'd highly recommend this one.